Roasted Butternut Squash Risotto with Sugared Walnuts
Ingredients
- 1/2 1/2 coarsely chopped
- 1 tablespoon 1 tablespoon butter, melted
- 1 teaspoon 1 teaspoon brown sugar
- 1/8 teaspoon 1/8 teaspoon freshly ground black pepper
- 2 2 (1/2-inch) cubed peeled
- 1 tablespoon 1 tablespoon olive oil
- 2 teaspoons 2 teaspoons minced fresh garlic
- 1/2 1/2
- 1/4 , finely chopped (I used bacon)
- 1 1 finely chopped
- 1 1/4 1 1/4 uncooked
- 1/2 1/2
- 2 tablespoons1 1/2 tablespoons 2 tablespoons1 1/2 tablespoons finely chopped fresh lemon thyme or thyme plus 1/2 teaspoon grated lemon rind
- 1/4 teaspoon 1/4 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 shaved
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Instructions
- Preheat oven to 400°.
- Arrange nuts in a single layer on a jelly-roll pan. Bake at 400° for 5 minutes or until toasted, stirring twice. Place nuts in a bowl. Drizzle butter over warm nuts; sprinkle with sugar and 1/8 teaspoon pepper. Toss well to coat.
- Combine squash and 1 tablespoon oil, tossing to coat. Arrange squash in a single layer on jelly-roll pan. Bake at 400° for 15 minutes or until squash is just tender. Remove from pan; stir in garlic. Set aside.
- Bring broth and 1/2 cup water to a simmer in a saucepan (do not boil). Keep warm over low heat.
- Heat a large saucepan over medium heat. Add pancetta to saucepan; cook 5 minutes or until browned, stirring frequently. Add onion; cook 3 minutes or until tender, stirring occasionally. Add rice; cook 2 minutes, stirring constantly. Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in squash, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Top with cheese and nuts.
Source
Original recipe: View Original